My dad caught an 800lb elk this hunting season so now we have enough meat to last us several winters. This is the first time I cooked elk and it was really good!
Note Soaking elk in water and vinegar overnight makes the meat more tender.
Ingredients
2 lbs elk, cubed
1 onion, chopped
2 carrots, diced
1 red bell pepper, diced
5 cremini mushrooms, sliced
4 cloves garlic, minced
2 potatoes, cubed
3 tsp beef bouillon
2 tbsp tomato paste
2 cups water
1 cup red wine
1 tbsp oil
2 bay leaves
1 tbsp paprika
1 tsp Italian seasoning
1 tsp each salt & pepper
¼ cup vinegar
4 cups water
Directions
1. Soak elk pieces in mixture of 4 cups water and ¼ cup vinegar overnight.
2. Heat oil in heavy bottomed pot on med-high heat.
3. Dry meat well. Salt and pepper.
4. Sear meat in batches, careful not to overcrowd pan.
5. Set seared meat aside and to same pan, add onion and sauté 4-5 mins.
6. Add garlic, bell pepper, carrots, mushrooms, and seasonings. Sauté 1-2 minutes.
7. Add wine and reduce by half.
8. Add water, beef bouillon, tomato paste, potatoes, and seared elk, and thyme. Stir to coat.
9. Cover and bake at 300 degrees for 2.5 hours, until elk is tender.
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